I commend you for reading this far — not everyone is going to be interested in this cheery little tale of pickling-meets-Charcuterie-meets-variety meats. Believe it or not (and I myself find it a little incredible) I had already earmarked a recipe for pickled heart and tongue in the Treasured Amish & Mennonite Recipes cookbook (Red Chapel Press, 2011) when a stroke of providence provided me with the required ingredients.
You may recall the generosity of Picholine's Chef John Mailo and Sous-chef Brown a few weeks ago in the recipe for Eva Gabor's Hungarian Goulash. Enjoying a meal there recently, i expressed my frustration with my inability to procure veal hearts. Chef Jon to the rescue! A few days later he emailed me that he'd be able to provide the heart in a few days.
When I arrived at the restaurant's immaculate kitchen Jon and Brown had a surprise: two veal hearts and a bonus of six lamb tongues. Their source for top-quality veal and lamb, Elysian Fields of Pennsylvania, had gifted the chefs with the variety meats and the gentlemen passed the savings on to me. Proof again of the largesse of foodies everywhere.
So that's how I came to get my hands on the meat. The classic Amish & Mennonite version calls for sturdy beef heart and tongue versus the more tender bits from veal and lamb. The addition of jalapenos was my own idea. When in doubt, add some heat.
I feel it important to point out that tongue and heart are muscle, not organs like, say, liver, brains, tripe and kidneys. After simmering the meats I tasted them straight up and was pleasantly surprised to find the veal was vealier and the lamb was lambier. In for a penny… .
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After consulting authorities on canning and pickling meats, I decided that there probably wouldn't be much purpose of long-term shelf storage of these peculiar tidbits so I opted out from the one-hour pressure canning route that the meat would have required. Instead I let the pickles marinate in the 'fridge for two weeks. Served on generously buttered French bread toasts they are delicious.
BTW the other recipe I earmarked in the cookbook is "Dandelion Drink." Check back next summer to see how that turns out.
Click here for recipe for Spicy Pickled Veal Hearts and Lamb Tongues from Spectacularly Delicious's Springy Banks Cannery in East Hampton, NY.